Sunday, June 21, 2009

Serbian trout in kaymak

  • 1 trout of 1,5kg.
  • 1 lemon
  • 200g. kaymak
  • 50g. white flour
  • 1 small garlic
  • 1dl. of wine vinegar
  • salt
Clean fish, wash well, wipe, cut into bigger pieces, sprinkle with lemon juice and salt. Leave to stand like that about 30-40 minutes. Roll fish in flour, put into the frying pan in which kaymak has been melted (about 150g.). Fry at low heat. In the meantime peel the garlic, crush well with salt and chop, add wine vinegar and mix. When fish is fried nicely on both sides, take it out and place in a warmed dish. Each layer should be poured over with mixture of vinegar and garlic, and then pour the rest of kaymak over the whole dish.

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